Before I get into the recipe for this week which I know is late. I wanted to tell you that we have been blessed with a beautiful baby girl. She was born on February 11th. So, that is one reason why I have not posted a recipe yet. I have been adapting to having another little one in the house.
Now, for the best buttermilk biscuits recipe you will ever make.I have been on a mission for a long time looking for the perfect whole wheat biscuit recipe. Most of the time they came out dry, tough, and dense. Not these! If you want wheat biscuits then you need to make these soon.
These biscuits I make very often because hot biscuits fresh from the oven make a hearty treat that go with so many meals. For breakfast drizzle them with honey and add some fresh berries. Try them for lunch served with a crisp salad. Of course, buttermilk biscuits smothered with your favorite gravy is an American tradition. No matter how you eat these biscuits you will love them.
The key to making the perfect biscuits is two fold and it is more about how you handle the dough than anything. First, when you cut in the butter you need to do it quickly. Use a food processor and pulse it a couple of times or use your stand mixer fitted with a paddle attachment. Not letting the dough get too warm is the key to ultra flaky biscuits- the cold butter melts in the oven while baking creating pockets of steam helping to make these ultra flaky.Also, the way you fold them makes all the difference in the world. Fold the dough into thirds. Right side to middle and then left side to middle. Doing this about 5 times and then patting into 1 inch thickness also helps make these ultra flaky.
One last thing about this recipe. Lately I have been baking with einkhorn flour which is an ancient wheat flour. Einkhorn is the least complex of all the varities of wheat and a low gluten content. It has a rich flavor and exceptional nutritional value and makes a great choice for those wanting to create delicious, healthful baked goods. So, if you are interested in try ing this variety of wheat these biscuits are a great start. (The result is similar to using unbleached all purpose flour).
Whole Wheat Buttermilk Biscuits
Note I have made these many times and you can use not only what the original recipe says but also 1 cup of white whole wheat flour and 1 cup of unbleached all pourpose flour or 2 cups of whole wheat pastry flour.
1 cup einkhorn flour
1 cup whole wheat pastry flour
1 tablespoon baking powder
1/2 teaspoon baking soda 1 teaspoon salt
6 tablespoons very cold unsalted butter, cut into chunks
1 cup buttermilk
1. Combine the flour, baking soda, baking powder, and salt in a bowl or food processor. Add the butter and pulse until it resembles coarse meal. Add the buttermilk and stir until combined. If it appears dry add more buttermilk. It should be a bery wet doigh.
2. Turn the dough on a lightly floured work surface. Very gently pat the dough until it is about 1/2 inch thick and fold into thirds about 5 times until it is 1 in chicken c thickness.
3. Use a biscuit cutter dipped in flour, cut into about 10 biscuits. Place them one a parchment limed baking sheet letting them barely touch. Bake un to l loght golden brown 10 to 12 minutes.